I love these little mini peppers. They’re just so cute and bite sized and stuffable. This time I went with an Italian flare. We used them as a main dish along with some Italian herbed potatoes (conveniently cooked in the same oven for the same length of time, fyi), but they would totally work as an appetizer. As a meal, serves 2 at 186 calories and 6.1 grams of fat.
Ingredients:
- 2 links sweet Italian turkey sausage (I used Honeysuckle White), removed from casing
- 1 pint package of mini sweet peppers
- 1 oz Romano cheese, finely grated
Directions:
- Preheat oven to 425 degrees.
- Cut the very top off all the peppers and remove seeds and veins. A fillet knife works really well for this.
- Stuff the interior of each pepper with sausage. I find that using the end of a wooden spoon helps for tamping it down in there.
- Arrange vertically in a small dish (I have a single serve Pyrex that’s perfect), or you could try laying them on the side on a wire rack over a cookie sheet to catch drips.
- Sprinkle with the cheese.
- Bake for 30 minutes.
6 thoughts on “Italian Stuffed Mini-Peppers”
I can almost smell it. Looks and sounds absolutely amazing.
One thing I am tempted to try for next time would be to mix in some shredded cheese with the sausage before I stuff the peppers, so that those flavors mingle throughout.
this looks incredible! now if only my husband would eat peppers…
My husband isn’t a huge fan of peppers either and he likes these okay. I have some mexican stuffed ones with rice and cheese that we both liked better.
What a great idea…will try this as an appetizer for sure.
Wonderful nibbles!